Espresso Ice Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 400 ml cream
- 200 ml milk
- 1 packet vanilla sugar
- 5 espresso pods (e.g. Senseo) or 40 g espresso powder
- 6 egg yolks
- 120 g suar
- 1 tablespoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Bring 200 ml milk and 200 ml cream together with 20 g sugar, 1 sachet vanilla sugar, 1 tablespoon cocoa powder and the 5 espresso pods (or 40 g espresso powder) to the boil briefly and then remove from the stove.
- Mix the 6 egg yolks with the remaining sugar until frothy. Remove the espresso pods (or filter out the espresso powder). Slowly stir the liquid over a hot water bath with the egg mixture to a cream.
- Beat the rest of the cream until stiff. Put the cream in a cold water bath and stir in the stiff cream. If necessary, let it cool down further and place the mixture in an ice cream maker or put it directly in a suitable container in the freezer.
- The number of espresso pods and the amount of cocoa used can of course vary depending on your taste. Other ingredients that can typically be added to coffee (e.g. caramel syrup) are also conceivable.
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